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Title: Caramel Chocolate Brownies
Categories: Brownies Chocolate
Yield: 36 Servings
| JUDI M. PHELPS----- | ||
| 8 | oz | Walnut pieces |
| 1 | Stick butter; softened-4oz | |
| 1 | c | Sugar |
| 2 | Eggs | |
| 2 | ts | Vanilla extract |
| 3 | Squares unsweet. chocolate | |
| Melted (1 oz each) | ||
| 2/3 | c | Flour plus |
| 1/4 | c | Flour |
| 12 1/4 | oz | Jar caramel topping |
| 12 | oz | Semisweet chocolate chips -- |
| About 2 cups | ||
| 1/4 | c | Heavy cream |
| 1/2 | c | Flaked coconut |
Coarsely chop walnuts. Measure out 1 cup and set aside. Finely chop remaining walnuts.
Preheat oven to 350 degrees F. In a medium bowl, beat together 1 stick butter, sugar, eggs, and vanilla with an electric mixer on medium speed until light and fluffy, 2-3 minutes. Beat in melted chocolate. Add 2/3 cup flour and beat until well blended. Stir in finely chopped nuts.
Spread batter evenly in greased, foil-lined 9x13-inch baking pan. Bake 10 minutes. In a small bowl, mix together caramel and remaining 1/4 cup flour until blended. Drizzle over partially baked brownies. Sprinkle coarsely chopped nuts over top. Return to oven and bake 20 minutes longer, or until bubbly.
Meanwhile in a 1-qt. glass bowl, heat chocolate chips with cream and remaining 1 tablespoon butter in a microwave oven on High 1-1/4 to 1-3/4 minutes or until smooth when stirred. Set glaze aside. Let brownies cool 15 minutes. Spread glaze over brownies. Sprinkle coconut on top. Refrigerate 1 hour, until glaze is set. Carefully cut into 36 (1-1/2 x 2-1/8-inch) bars. Return to refrigerator until serving time. Source: 365 Great Chocolate Desserts.
Shared and MM by Judi M. Phelps, Moderator, alt. creative-cooking. Internet: Judi. Phelps@sjc. com, JPHELPS@nvn. com or Judiphelps@cup. portal. com
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